Fresh shredded bamboo shoots(shuang kou sun si )

Fresh shredded bamboo shoots

Introduction:

Production steps:

Step 1: prepare a spring bamboo shoot

Step 2: cut the bamboo shoots and soak them in salt water

Step 3: put the bamboo shoots into salt water, bring to a boil over high heat, bring to a boil over low heat for 2-3 minutes, then remove and drain the water

Step 4: prepare a large glass bottle and put in the right amount of dried pepper, Zanthoxylum bungeanum, aniseed and fragrant leaves

Fifth step: pour the spring shoots into the bottle, add the pickled peppers and pickled pepper juice, add white vinegar and baijiu.

Step 6: add cold boiled water, no bamboo shoots, add appropriate amount of salt, tighten the cap, soak overnight, and eat in the morning

Step 7: spicy and crisp pickled pepper bamboo shoots on the table

Materials required:

Bamboo shoots: right amount

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Dry pepper: right amount

Caution: 1. Spring shoots should be put in brine. The chill water can remove the bitter taste of the shoots 2, pickled peppers and dried chili can be selected according to their taste, 3, and the consumption of white vinegar and Baijiu is 3:1

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Shuang Kou Sun Si